French Onion Chicken Pasta (Printable Page)

Tender chicken, caramelized onions, and melted cheese come together in a savory one-pot pasta dish.

# What You'll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (approximately 1.1 pounds), cut into bite-sized pieces

→ Vegetables

02 - 3 large yellow onions, thinly sliced
03 - 3 cloves garlic, minced
04 - 2 tablespoons fresh thyme leaves or 1 teaspoon dried thyme

→ Pasta

05 - 12 ounces short pasta such as penne, fusilli, or rigatoni

→ Broth & Liquids

06 - 3 tablespoons unsalted butter
07 - 2 tablespoons olive oil
08 - 4 cups low-sodium beef or chicken broth
09 - 1/2 cup dry white wine, optional, or substitute with additional broth
10 - Salt and freshly ground black pepper to taste

→ Cheese

11 - 1 cup Gruyère cheese, shredded
12 - 1/2 cup mozzarella cheese, shredded
13 - 2 tablespoons grated Parmesan cheese

# Step-by-Step Guide:

01 - Heat olive oil and 1 tablespoon butter in a large Dutch oven or deep skillet over medium heat. Add chicken pieces, season with salt and pepper, and cook until golden and cooked through, approximately 6 to 8 minutes. Transfer chicken to a plate and set aside.
02 - In the same pot, add remaining butter. Add sliced onions and a generous pinch of salt. Cook slowly over medium-low heat, stirring frequently, until onions are deeply caramelized and golden brown, approximately 20 to 25 minutes.
03 - Add minced garlic and thyme, sauté for 1 minute until fragrant.
04 - Pour in the wine if using and scrape up any browned bits from the bottom. Allow to reduce by half, approximately 2 to 3 minutes.
05 - Return the reserved chicken to the pot. Add the uncooked pasta and broth. Bring to a boil, then reduce heat to a simmer.
06 - Cover and cook, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed, approximately 10 to 12 minutes.
07 - Stir in Gruyère and mozzarella cheese until melted and creamy. Season with additional salt and pepper as needed.
08 - Sprinkle with Parmesan cheese and broil under the oven for 2 to 3 minutes until golden and bubbly if desired.
09 - Transfer to serving bowls and garnish with fresh thyme. Serve immediately while hot.

# Expert Tips:

01 -
  • Everything cooks in one pot, which means minimal cleanup and maximum coziness on a weeknight.
  • The caramelized onions create this sweet, umami-rich foundation that makes you wonder why you haven't been doing this more often.
  • Melty cheese mixed into hot pasta is basically edible comfort, and there's no shame in that.
02 -
  • Don't skip the caramelization step by turning up the heat to rush it—high heat will brown the onions instead of caramelizing them, and you'll lose that sweet, deep flavor that defines this dish.
  • The pasta continues absorbing liquid even after you turn off the heat, so if you like it saucier, add a splash more broth at the end or serve it immediately.
03 -
  • If your broth tastes too salty, add a splash of water near the end—it's far easier to dilute than to fix over-salting.
  • Leftover portions actually taste better the next day because the flavors have time to meld together, so this is a recipe that rewards meal prep.
Go Back